Welcome!
Your Professors and TAs <ul><li>David Russo </li></ul><ul><ul><li>past MIT EECS undergraduate </li></ul></ul><ul><li>Melis...
Sponsors
Class Syllabus <ul><li>Session 1: Introduction to Scotch </li></ul><ul><li>Session 2: Making of Scotch </li></ul><ul><li>S...
Alcohol and Its Effects <ul><li>Alcohol is absorbed into the bloodstream </li></ul><ul><ul><li>slowed by the consumption o...
Dram #1 <ul><li>Johnnie Walker Black Label </li></ul><ul><li>blended Scotch </li></ul><ul><li>40% ABV </li></ul><ul><li>Sl...
Session 1:  Introduction to Scotch <ul><li>Basic definitions </li></ul><ul><li>Classifying malts by geography (regions) </...
What is Whisk(e)y? <ul><li>Whiskey </li></ul><ul><li>Irish or American </li></ul><ul><li>Jack Daniels, Jim Beam, Bushmills...
Malt vs. Grain Whisky <ul><li>Malt whisky: Distilled from malted barley </li></ul><ul><li>Grain whisky: Distilled from gra...
Types of Scotch Whisky (2009 Scotch Whisky Association Definitions) NOTE: After November 22 nd , 2011, the relevant catego...
Regions of Scotch Production For picture, see:  http://en.wikipedia.org/wiki/File:Scotch_regions.svg
Classification by Regions Lowland Light in flavor and texture, grassy or citrusy, do not improve with extended cask aging ...
Classification by Flavor (Style)  (One dimension)   Not Peaty Peaty Speyside Lowland Highland Campbeltown Islay Island Ard...
Not Peaty,  Not Sherried Peaty Speyside Lowland Highland Campbeltown Islay Island Ardbeg  10 Lagavulin 16 Laphroaig 10 Por...
Classification by Flavor (Styles) (Two dimensions, reduced) Neither Peaty Nor Sherried Peaty Speyside Lowland Highland Cam...
Basic Tasting Skills and Procedure <ul><li>Tasting notes usually improve both the taster’s focus and memory </li></ul><ul>...
Second Round of Drams <ul><li>Auchentoshan Classic </li></ul><ul><ul><li>Lowland </li></ul></ul><ul><ul><li>40% ABV </li><...
Sample Labels  (Single Malts)
Sample Labels  (Blended Whisky)
What Is It?
A Brief History of Scotch <ul><li>Distillation technology originated in the Middle East, then brought to Scotland from Ire...
Aging and Its Effects <ul><li>Aging must be done in oak casks </li></ul><ul><li>Cask treatments </li></ul><ul><ul><li>Prev...
How Whisky Is Drunk <ul><li>Mixers </li></ul><ul><li>Ice </li></ul><ul><li>Water </li></ul>
Third Round of Drams <ul><li>Glenfarclas 17 </li></ul><ul><ul><li>Speyside </li></ul></ul><ul><ul><li>43% ABV </li></ul></...
Voting
Bottle Prices (750 mL) <ul><li>Johnnie Walker Black: $35-40 </li></ul><ul><li>Glenfarclas 12: $50-60 </li></ul><ul><li>Lap...
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MIT IAP 2010 Taste Of Scotland Session 1

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  • Discuss characteristics of each region
  • Region Identifiers:   Traditional regional names can only appear on whiskies wholly distilled in those regions.  Distillery Names:   A distillery name must not be used as a brand name on any Scotch Whisky which has not been wholly distilled in the named distillery. Labeling must not mislead consumers as to where the Scotch Whisky has been distilled. Non-Scotch Whisky Association (SWA) (but Commonly Used) Designation: “Single Cask Bottling” indicates the whisky in the bottle is entirely from “One Single Cask” of Malt or Grain Whisky.  
  • Discuss effects
  • Transcript of "MIT IAP 2010 Taste Of Scotland Session 1"

    1. 1. Welcome!
    2. 2. Your Professors and TAs <ul><li>David Russo </li></ul><ul><ul><li>past MIT EECS undergraduate </li></ul></ul><ul><li>Melissa Webster </li></ul><ul><ul><li>MIT Sloan MBA graduate </li></ul></ul><ul><li>Kevin McComber </li></ul><ul><ul><li>MIT materials science graduate student </li></ul></ul><ul><li>Eileen Peng </li></ul><ul><ul><li>MIT Sloan MBA graduate </li></ul></ul>
    3. 3. Sponsors
    4. 4. Class Syllabus <ul><li>Session 1: Introduction to Scotch </li></ul><ul><li>Session 2: Making of Scotch </li></ul><ul><li>Session 3: Advanced Connoisseurship </li></ul><ul><li>6 drams per session </li></ul><ul><li>Session 1 and 2 favorites  “select malts” </li></ul><ul><li>Session 3 </li></ul><ul><ul><li>re-sample select malts </li></ul></ul><ul><ul><li>“ comparison malts” </li></ul></ul><ul><ul><li>two “world whiskies” </li></ul></ul><ul><li>Ask questions at any time </li></ul>
    5. 5. Alcohol and Its Effects <ul><li>Alcohol is absorbed into the bloodstream </li></ul><ul><ul><li>slowed by the consumption of food </li></ul></ul><ul><li>Alcohol is a diuretic </li></ul><ul><ul><li>need to replace body’s water </li></ul></ul><ul><li>Please drink water and consume food while tasting </li></ul>
    6. 6. Dram #1 <ul><li>Johnnie Walker Black Label </li></ul><ul><li>blended Scotch </li></ul><ul><li>40% ABV </li></ul><ul><li>Sl á inte! </li></ul><ul><li>(slahn-cheh) </li></ul>
    7. 7. Session 1: Introduction to Scotch <ul><li>Basic definitions </li></ul><ul><li>Classifying malts by geography (regions) </li></ul><ul><li>Classifying malts by flavor (style) </li></ul><ul><li>Basic tasting procedure and skills </li></ul><ul><ul><li>Outline: </li></ul></ul>
    8. 8. What is Whisk(e)y? <ul><li>Whiskey </li></ul><ul><li>Irish or American </li></ul><ul><li>Jack Daniels, Jim Beam, Bushmills, etc. </li></ul><ul><li>Whisky </li></ul><ul><li>Scotch, Japanese, Canadian, etc. </li></ul><ul><li>Macallan, Yamazaki, Crown Royal, etc. </li></ul><ul><li>All whisk(e)y is distilled from fermented grain </li></ul><ul><li>Scotch: must be aged in oak casks for at least three years </li></ul>
    9. 9. Malt vs. Grain Whisky <ul><li>Malt whisky: Distilled from malted barley </li></ul><ul><li>Grain whisky: Distilled from grains other than malted barley </li></ul><ul><ul><li>Typically higher proof than malt whisky, less flavorful, and much cheaper to produce </li></ul></ul>Malt whisky typically distilled in pot still Grain whisky typically distilled in column still (picture removed) (picture removed)
    10. 10. Types of Scotch Whisky (2009 Scotch Whisky Association Definitions) NOTE: After November 22 nd , 2011, the relevant category description must appear clearly and prominently on every bottle of Scotch sold Single Malt Scotch Malt whisky distilled at a single distillery Single Grain Scotch Grain whisky distilled at a single distillery Blended Scotch A mixture of one or more single malt scotches with one or more single grain scotches Blended Malt Scotch A mixture of single malt scotches distilled at more than one distillery (“Vatted malt” or “Pure malt”) Blended Grain Scotch A mixture of single grain scotches distilled at more than one distillery (“Vatted grain”) Single Cask Malt whisky distilled at a single distillery and bottled from a single cast
    11. 11. Regions of Scotch Production For picture, see: http://en.wikipedia.org/wiki/File:Scotch_regions.svg
    12. 12. Classification by Regions Lowland Light in flavor and texture, grassy or citrusy, do not improve with extended cask aging Highland Full-flavored and heavy bodied; can sometimes be peaty (smoky) Speyside Delicate, often grassy, floral or fruity; Some may be heavily sherried to produce darker, richer flavors Islay Peaty, full-bodied and full flavored; can be an “acquired taste” Islands (besides Islay) Peaty but not as peaty as Islay Campbeltown Springbank is the only working distillery; modestly peated; variants include Longrow & Hazelburn
    13. 13. Classification by Flavor (Style) (One dimension) Not Peaty Peaty Speyside Lowland Highland Campbeltown Islay Island Ardbeg Lagavulin Laphroaig Port Ellen Talisker Caol Ila Longrow Oban Bowmore Glen Garioch Springbank Port Charlotte Ardmore Bunnahabhain Dalwhinnie Bruichladdich Macallan Glenlivet Glenfiddich Rosebank Auchentoshan Hazelburn Glengoyne Littlemill Glenkinchie Octomore Highland Park
    14. 14. Not Peaty, Not Sherried Peaty Speyside Lowland Highland Campbeltown Islay Island Ardbeg 10 Lagavulin 16 Laphroaig 10 Port Ellen Talisker 10 Caol Ila 12 Longrow 10 Sherrywood Oban 14 Bowmore 18 Glen Garioch 10 Springbank 21 Port Charlotte Ardmore 12 Bunnahabhain 12 Dalwhinnie 12 Bruichladdich 10 Macallan 12,18 Glenlivet 12 Glenfiddich 12 Auchentoshan Classic Hazelburn 10 Glengoyne 10 Littlemill 10 Glenkinchie 10 Octomore Glenfarclas 12, 17, 25, 30 Highland Park 18 Bunnahabhain 18 Johnnie Walker Black Johnnie Walker Red Blend Macallan Fine Oak Glenfiddich 18 Auchentoshan 18 Auchentoshan Three Wood Glenlivet 18 Macallan 10 Glenfarclas 15 Genfarclas 10 Highland Park 12 Bruichladdich 15 Sherried JW Blue Johnnie Walker Green Highland Park 15 Johnnie Walker Gold Aberlour 10 Aberlour A’Bunadh Bowmore 12 Bowmore 25 Glen Garioch 21 Classification by Flavor (Style) (Two dimensions)
    15. 15. Classification by Flavor (Styles) (Two dimensions, reduced) Neither Peaty Nor Sherried Peaty Speyside Lowland Highland Campbeltown Islay Island Ardbeg Lagavulin 16 Laphroaig 10 Caol Ila 12 Talisker 10 Port Ellen Longrow 10 Oban 14 Bowmore 12 Glen Garioch 10 Springbank 21 Port Charlotte Bunnahabhain 12 Dalwhinnie 12 Bruichladdich 10 Macallan 12,18 Glenfiddich 12 Auchentoshan Classic Glengoyne 10 Glenkinchie 10 Octomore Glenfarclas 12, 17, 25, 30 Bunnahabhain 18 Johnnie Walker Red Blend Macallan Fine Oak Glenfiddich 18 Auchentoshan 18 Auchentoshan Three Wood Glenlivet 18 Macallan 10 Glenfarclas 15 Genfarclas 10 Highland Park 12 Bruichladdich 15 Sherried Johnnie Walker Gold Aberlour 10 Aberlour A’Bunadh Johnnie Walker Blue
    16. 16. Basic Tasting Skills and Procedure <ul><li>Tasting notes usually improve both the taster’s focus and memory </li></ul><ul><li>Note the color, clarity and highlights of the whisky </li></ul><ul><li>Swirl the whisky, and notice any evidence of “legs” (or viscosity) </li></ul><ul><li>Appreciate the aroma by inhaling with your nose close to the rim ( = “nosing”) </li></ul><ul><li>Your mouth may be partially open during “nosing” </li></ul><ul><li>Adding a splash of water is optional, but usually increases aroma & flavor </li></ul><ul><li>Addition of ice dulls the palate, and is discouraged -- especially for malt whisky </li></ul><ul><li>Adding significant amounts of water is often necessary with “cask strength” whisky </li></ul><ul><li>Re-swirl and re-nose the whisky after addition of a splash of water and/or after dilution </li></ul><ul><li>Choose to taste the unreduced whisky (or not) and/or after (each) dilution, based on the nose </li></ul><ul><li>If inhaling the aroma causes you to recoil or experience a “prickling” sensation, dilute! </li></ul><ul><li>Flavor and tactile receptors in the mouth are distributed, so move the whisky around </li></ul><ul><li>Flavor perceptions and evaluation are divided into entry, mid-palate, and finish </li></ul><ul><li>“ Mouthfeel” (tactile sensation) is an important component of tasting and evaluation </li></ul><ul><li>Notice the residual flavors and sensations in the oral cavity and throat upon swallowing ( = finish) </li></ul><ul><li>In formal evaluation, aroma, flavor and finish are assessed at various dilutions </li></ul>
    17. 17. Second Round of Drams <ul><li>Auchentoshan Classic </li></ul><ul><ul><li>Lowland </li></ul></ul><ul><ul><li>40% ABV </li></ul></ul><ul><li>Glenfarclas 12 </li></ul><ul><ul><li>Speyside </li></ul></ul><ul><ul><li>43% ABV </li></ul></ul><ul><li>Laphroaig 10 </li></ul><ul><ul><li>Islay </li></ul></ul><ul><ul><li>43% ABV </li></ul></ul>
    18. 18. Sample Labels (Single Malts)
    19. 19. Sample Labels (Blended Whisky)
    20. 20. What Is It?
    21. 21. A Brief History of Scotch <ul><li>Distillation technology originated in the Middle East, then brought to Scotland from Ireland between the 6 th and 9 th centuries </li></ul><ul><li>Distillation originally used to preserve surplus grain by farmers </li></ul><ul><li>High taxes imposed on Scotch by England led to prevalent smuggling in the 18 th century </li></ul><ul><li>Excise Act of 1823 significantly reduced the tax on Scotch and stimulated legal distilling. Major brands were established during this time period: ex. Macallan, Glenlivet </li></ul><ul><li>Until the 1970s, almost all single malt was used in blended whiskies </li></ul>
    22. 22. Aging and Its Effects <ul><li>Aging must be done in oak casks </li></ul><ul><li>Cask treatments </li></ul><ul><ul><li>Previous contents: bourbon, sherry, port, rum </li></ul></ul><ul><li>Aging duration </li></ul>
    23. 23. How Whisky Is Drunk <ul><li>Mixers </li></ul><ul><li>Ice </li></ul><ul><li>Water </li></ul>
    24. 24. Third Round of Drams <ul><li>Glenfarclas 17 </li></ul><ul><ul><li>Speyside </li></ul></ul><ul><ul><li>43% ABV </li></ul></ul><ul><li>Laphroaig 15 </li></ul><ul><ul><li>Islay </li></ul></ul><ul><ul><li>43% ABV </li></ul></ul>
    25. 25. Voting
    26. 26. Bottle Prices (750 mL) <ul><li>Johnnie Walker Black: $35-40 </li></ul><ul><li>Glenfarclas 12: $50-60 </li></ul><ul><li>Laphroaig 10: $45-55 </li></ul><ul><li>Auchentoshan: $30-35 </li></ul><ul><li>Glenfarclas 17: $80-95 </li></ul><ul><li>Laphroaig 15: $65-80 </li></ul>

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